Name: Tarragon Chicken Salad Recipe
Prep time: 10 min
Total time: 130 min
Ingredients: 2 cups chicken breasts (shredded or chopped); 1/4 cup sliced almonds; 1 teaspoon dried tarragon; 2 tablespoons diced red onion; 1 teaspoon chopped chives; 1/2 cup cream style corn (canned); 3 tablespoons mayonnaise; salt and pepper to taste

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This Tarragon Chicken Salad recipe is made with leftover chicken, tarragon and sliced almonds. It's sweetened with creamed corn for a delicious twist on classic chicken salad.

Tarragon chicken salad on a croissant bun.

Lunch is quick and easy when you have chicken salad in the fridge. This recipe separates itself from traditional chicken salad with the addition of tarragon and creamed corn.

Tarragon is an herb that has a light licorice flavor and is amazing paired with tender shredded chicken. Creamed corn adds sweetness and moisture to the chicken salad while diced red onions and sliced almonds give it a give a nice crunch.

How to make tarragon chicken salad

Add the ingredients to a mixing bowl and stir to combine.

Ingredients needed to make this recipe in a bowl.

Chill for a minimum of 2 hours to allow the flavors to develop. This salad is best served cold from the fridge.

Tarragon chicken salad on a bun with lettuce and tomato.

This tarragon chicken salad is delicious served on a buttery croissant, nestled between two slices of sourdough bread or piled high on crackers for a satisfying snack.

How to store

Leftovers can be stored covered in the fridge for up to 4 days. This makes it an easy meal prep option for healthy lunches.

Freezing is not recommended.

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Tarragon Chicken Salad Recipe

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This Tarragon Chicken Salad recipe is made with leftover chicken, tarragon and sliced almonds. It's sweetened with creamed corn for a delicious twist on classic chicken salad.

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Prep Time: 10 minutes

Chill: 2 hours

Servings: 4

Author: Amy Duska

Ingredients

2 cups chicken breasts (shredded or chopped)
¼ cup sliced almonds
1 teaspoon dried tarragon
2 tablespoons diced red onion
1 teaspoon chopped chives
½ cup cream style corn (canned)
3 tablespoons mayonnaise
salt and pepper to taste

Instructions

Mix all of the ingredients in a medium sized bowl.
Cover and chill in the fridge for 2 hours before serving.

Notes

Store covered in the fridge for up to 4 days.

Nutrition

This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

Comments

jerry patmon says

September 29, 2019 at 5:37 pm

I noticed you recently updated this recipe, the bowl of ingredients show red onions. there are no red onions in your list of ingredients. something I noticed.other than that looks like it might be pretty good.

- Amy Duska says
  
  October 02, 2019 at 2:05 pm
  
  Hi Jerry, thanks for bringing this to my attention. Not sure how that happened!